This Easy Creamed Spinach is a simple homemade side that’s rich, creamy and genuinely delicious. Tender wilted spinach is folded into a silky white sauce scented with sautéed onion and garlic, then finished with a sprinkle of Parmesan. It’s a cheesy, comforting side that pairs with many mains.
Far better than many versions that feel like spinach and cream thrown together, this recipe delivers smooth, balanced flavor and a great texture.
Why This Recipe Works
This creamed spinach is a year‑round favorite in my family, not just a holiday side. It’s a quick, reliable way to add greens to a plate and complements a wide range of mains — from seared steaks and roast chicken to a Thanksgiving turkey.
The spinach can be cooked two ways: quickly wilted in a pan with butter or blanched in boiling water for a minute and shocked in ice water. Both give excellent results; choose the method that suits your time and preference.
Ingredients
- Spinach: Fresh baby spinach, washed and dried (or see notes for frozen).
- Flour: All‑purpose flour to thicken the sauce.
- Butter: Unsalted butter for cooking and a rich mouthfeel.
- Aromatics: Fresh onion and garlic for a savory base.
- Milk or half‑and‑half: I prefer half‑and‑half for extra creaminess, but milk works fine.
- Seasonings: A pinch of nutmeg, optional cayenne, plus salt and pepper to taste.
- Parmesan: Freshly grated Parmesan to finish.
Note: See the recipe card below for exact measurements and full ingredient details.
How to Make Easy Creamed Spinach
This method makes a smooth, flavorful creamed spinach in about 20 minutes. Follow the steps below for a reliable result.
- Make a roux: Melt 1/4 cup butter in a medium pot over medium heat. Whisk in 4 tablespoons of flour and cook for 1–2 minutes until lightly golden, stirring so it doesn’t brown. Add the chopped onion and cook until translucent, then stir in minced garlic and cook until fragrant (about 30 seconds).
- Turn it into a sauce: Slowly pour in 1 cup of milk or half‑and‑half while whisking constantly. Continue whisking until the mixture thickens (about 4–5 minutes). Season with salt, pepper, a pinch of nutmeg and a touch of cayenne if using. If the sauce becomes too thick, add up to 1/4 cup more milk to reach your desired consistency.
- Wilt the spinach: In a separate large pan, melt the remaining butter over medium heat. Add spinach in batches, wilting each batch before adding more. If the pan dries out, add a tablespoon of water. Alternatively, blanch spinach in boiling water for one minute, shock in ice water, then squeeze out excess moisture.
- Combine and serve: Gently fold the wilted spinach into the cream sauce until evenly coated. Taste and adjust seasoning. Sprinkle with grated Parmesan and serve immediately while warm.
This creamed spinach pairs beautifully with grilled steak, roast chicken, salmon or any holiday roast. It’s a versatile side that enhances many main dishes.
Recipe FAQ’s
Yes. Use one 16‑ounce package of frozen chopped spinach. Thaw it fully and squeeze out as much moisture as possible before adding it to the sauce.
Yes. If using mature spinach leaves, roughly chop them before cooking for a better texture in the finished dish.
Absolutely. Stir in cooked bacon bits, shredded chicken, or diced ham to make the dish more substantial.
Easy Creamed Spinach
Ingredients
- 16 ounces baby spinach leaves washed and dried
- 1/3 cup unsalted butter divided
- 1 onion chopped
- 3 cloves garlic finely chopped or minced
- 4 tablespoons all-purpose flour
- 1 cup milk or half and half
- 1 pinch ground nutmeg optional
- 1 pinch cayenne pepper optional
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 2 tablespoons parmesan cheese grated, to serve
Instructions
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Melt 1/4 cup butter in a medium pot over medium heat. Whisk in the flour and cook until light golden. Add the chopped onion and cook 2–3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
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Slowly pour in the milk or half‑and‑half while whisking. Continue until the sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne if using. If too thick, whisk in up to 1/4 cup more milk.
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For the spinach: Melt the remaining butter in a separate pan and add spinach in batches, wilting each batch before adding the next. If the pan becomes dry, add a splash of water. Alternatively, blanch for one minute, cool in ice water and squeeze out excess water.
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Season the sauce, fold in the wilted spinach, sprinkle with Parmesan and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.